真空耦合超声波提取绿豆衣中多糖工艺

Study on the Extraction of Polysaccharide from Mung Bean Hull by Ultrasound-Vacuum Assisted

以绿豆衣为试验原料,研究真空耦合超声波法提取绿豆衣中多糖的最佳工艺。通过单因素试验,研究提取时间、提取温度、超声功率、料液比、真空度对绿豆衣中多糖提取率的影响。正交试验结果表明,绿豆衣中多糖提取的最佳工艺为:提取时间50 min,提取温度70℃,料液比1:10,真空度0. 07MPa,超声功率100 W,在此条件下,多糖提取率为4. 88%。采用真空耦合超声波法能够提高效率,缩短时间,为绿豆衣中活性物质的提取提供依据。

Using mung bean hull as the experimental material, the best extraction technology of polysaccharide from mung bean hull was obtained by ultrasound-vacuum assisted. Through single-factor experiments, the effects of extraction time, extraction temperature, ultrasonic power, feed-liquid ratio and vacuum degree on the extraction rate of polysaccharides in mung bean hull were studied. Orthogonal test results showed that the best technology for polysaccharide extraction from mung bean hull was： extraction time 50 min,extraction temperature 70℃, solid-liquid ratio 1：10, vacuum degree 0.07 MPa, ultrasonic power 100 W. Under this condition polysaccharide extraction rate is 4.88%. The vacuum-coupled ultrasonic method can improve the efficiency and shorten the time which provide the basis for the extraction of active substances in mung bean hull.